⭐️PLANT-BASED 45+ RECIPE E-BOOK http://www.tishwonders.co.uk/ebook
HELLO!! :) Back with a vid giving you guys some ideas on what to cook up for your love! Enjoy and see you in the next one. T x
Salaam Remi ft. Miguel - Come through and chill
SwuM - Work
CREAMY MUSHROOM RISOTTO (3-4 servings)
4-5 cremini mushrooms (approx. 1 ½ cup)
3 king oyster mushrooms (approx. 1 cup)
300g Arborio rice
¾ cup white wine
½ leek (approx. 2/3 cups)
5 garlic cloves
2 tbsp. dried sage
½ cup vegan cream
2 tbsp. coconut oil
1 ½ tbsp. vegan parmesan
900ml vegetable stock or 2 veg stock cubes in 900ml water
handful fresh parsley
black pepper & pink/ sea salt (to taste)
Add ½ tbsp. coconut oil to a saucepan on a medium heat. Once melted add sliced cremini mushrooms, lower heat and stir until soft for a few minutes. Set aside.
Add 1 tbsp. coconut oil to a shallow pan on a medium heat. Once melted add shallots, 4 garlic cloves and leeks. Continue stirring until golden.
Add the Arborio rice to the pan and lightly toast for 1-2 minutes.
Add the white wine and continue stirring.
½ cup at a time, slowly begin adding the warm vegetable broth (make sure broth is heated on a low heat in a saucepan beside the frying). Repeat this step whilst continuously stirring until all the broth is used and the rice is cooked (this will take approx. 20-25 minutes).
Add the vegan parmesan and mix.
Add the vegan cream, black pepper and salt (to taste)
Fold in the cremini mushrooms and fresh parsley. Set aside.
Heat ½ tbsp. coconut oil in a saucepan on a low heat. Add 1 clove garlic and follow on by adding the oyster mushroom, stirring until they become a light golden colour.
RAW CACAO CHEESECAKE
1 cup almonds or hazelnuts (can combine the two)
1 cup soft pitted Medjool dates (approx. 12)
½ cup raw cacao powder
1 tbsp. coconut oil
pinch sea salt
2 ½ cups raw cashews
1 cup coconut oil
1 cup maple syrup
pinch sea salt
¾ raw cacao powder
1 tsp vanilla powder
Soak the raw cashews for 3-5 hours.
Place all the base ingredients into a food processor. Process until a dough is formed.
Place the base mixture into an 8” spring form pan pressing down the mixture evenly until flat.
Place all the filling ingredients into food processor and process until smooth and transfer on top on the base. Spread the filling evenly in the spring form pan.
Transfer the cheesecake to the freezer for a minimum of 5 hours. Remove 1 ½ hours before serving and place in the fridge to defrost. Remove the spring form pan edge and slice using a sharp knife.
Hey Tish, just a couple of suggestions ( because, trust me, I do plant based risottos for my love almost on a monthly basis :) ). You can totally skip the cream at the end, if you balance the amount of vegetable broth you put in the risotto ( close to when you start seeing the rice is starting to saturate on the stock, add just a bit more, and you'll get a creamy texture ). Also, next time you do this, since the stock is warm, throw in it some frozen peas, and when you add the stock to the pan, add a bit of the peas as well. No stress, just throw them in the stock when you start cooking and you can forget about them. It's just my opinion, but I really love it. Thanks for the amazing videos, and please do keep inspiring us, on the other side of the screen. Much love!
Thank you! In every case I am OCD when it comes to washing rice and grains. But for risotto the starch actually gives it the thick texture which ultimately makes risotto, risotto. I was taught by an Italian chef years ago and live by his method, but each to their own :) Blessed day
If you can't get vegan cream what can you use as an alternative? Was thinking about coconut cream but the flavour may be too over powering! Thanks for sharing thinking of making this for my Xmas dinner:-)
Tish, I made the cheese cake! It was beautiful and a big hit!! I omitted the coconut oil in the filling and didn't have enough cashews so I added Irish Moss to make up the difference turned out well. Thank you!! Luving your hair, do a tutorial, please :)
Hi Tish, could you tell us about your health journey and how you got the the point you're at now, and what keeps you focused on health and overall wellness. Also, your curls are beautiful, any tips or tricks on products and keeping them hydrated.
Thanks for another smashing video. Happy Valentines Day to you and Vegan Hustle. 😚😚
Hey Danii , sure I will try and get a video on how I started out :) I use a product here in the UK by a company called 'laughing bird' their 'shea and manketti oil'. Thank you for the well wishes but me and KC are no longer together x
Hi Tish, wow... you really did it this time! My B-day is the 13th and wifey was going to prepare your veggie burgers and something else from the book, (I love veggie burgers); anyway, so we just watched this video and dude...... chocolate cream pie.. mmm So anyway, we're going to bite the bullet and try the entire dinner and afterwards, we're going to the theater. Thanks Tish, this recipe is right on-time! Happy Valentines Day!!!!
Wow Tish I actually make a risotto very similar to your recipe, the main difference is that I add green peas and dried rosemary. It's definitely a crowd pleaser. Now you outdid yourself with that cheesecake, as it's a must try, and I've never even attempted to make one, vegan at least.
As for cooking for a woman, I learned early on how that pays dividends. 😏 Anyway have a great Valentine's Day, beautiful, and someone should be cooking for you!